Chicken Makhani (Butter Chicken)

Name: Chicken Makhani (Butter Chicken)
Prep time: 1 d
Cook time: P1H
Total time: P1D1H
Yield: 4
Cuisine: Indian
Ingredients: yogurt, plain; ginger; salt; food coloring; chicken; vegetable oil; butter; cinnamon sticks; cloves; cardamom seeds; bay leaves; sour cream; saffron threads; cream; salt; almonds; cornstarch

Yield

4 servings

Prep

8 hrs

Cook

1 hrs

Ready

9 hrs

Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount	Measure	Ingredient	Features
¼	pint	yogurt, plain	*
1	teaspoon	ginger crushed
1	teaspoon	salt
¼	teaspoon	food coloring red	*
3	pounds	chicken skinless, cut in, pieces
1	x	vegetable oil	*
2	ounces	butter
1	each	cinnamon sticks 1 inch	*
6	each	cloves	*
6	each	cardamom seeds green	*
1	each	bay leaves	*
¼	pint	sour cream	*
¼	teaspoon	saffron threads crushed	*
¼	pint	cream	*
1	x	salt to taste	*
2	teaspoons	almonds ground
¼	teaspoon	cornstarch
1	tablespoon	ater	*

Ingredients

Amount	Measure	Ingredient	Features
118	ml	yogurt, plain	*
5	ml	ginger crushed
5	ml	salt
1.3	ml	food coloring red	*
1.4	kg	chicken skinless, cut in, pieces
1	x	vegetable oil	*
57.8	ml/g	butter
1	each	cinnamon sticks 1 inch	*
6	each	cloves	*
6	each	cardamom seeds green	*
1	each	bay leaves	*
118	ml	sour cream	*
1.3	ml	saffron threads crushed	*
118	ml	cream	*
1	x	salt to taste	*
1E+1	ml	almonds ground
1.3	ml	cornstarch
15	ml	ater	*

Directions

Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight.

Place in an ovenproof dish and brush with oil. Bake in a 375℉ (190℃) oven for 40 to 50 minutes. Save the liquid, if any.

In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bayleaf for 1 minute. Add sour cream and chicken liquid. Add crushed saffron, and cream. Cover and simmer gently for 5 to 6 minutes. Add chicken pieces and adjust seasoning. Add ground almonds. Dissolve cornstarch in water and add to the chicken.

Let it thicken. Cover and simmer for 3 to 4 minutes. Remove from heat. Serve with nan.